Fish head pot
Many diners eat hot pot not only like to use fish head as the soup base, but also like to eat a variety of fish slices. It is recommended to pair fish head with tofu for a more flavorful soup.
Main ingredients: half a chub head, 500 grams of old tofu, 50 grams of sliced radish, 50 grams of soybean sprouts.
Seasoning: cooking wine, salt, chicken essence, pepper, 10 grams of hot oil, 2 slices of old ginger, 2 pieces of green onion.
Production: wash the fish head, blanch into the soup pot, large fire until the soup to small fire, add seasonings, old tofu, radish slices, soybean sprouts can be boiled.
The nourishing old duck pot
The old duck pot takes into account the food and health, was once interpreted by many hot pot restaurant red hot. Nowadays, Old Duck Casserole has become a classic winter hotpot base.
Main ingredient: 1 old duck, 200 grams of shredded bamboo shoots.
Seasoning: 5 grams of angelica, 4 jujubes, 20 grams of heartless lotus seeds, 10 grams of wolfberries, 5 grams of lily of the valley, 8 grams of salt, 15 grams of chicken essence, 10 grams of cooking wine, 10 grams of hot clear oil.
Making: Wash and cut the old duck into pieces, put it into a pot, boil it and skim off the floating bubbles, turn to small and medium fire for 4 hours, soak all the Chinese herbs in hot water and soften them and wash them well, put them into the simmering old duck soup, add seasoning, bamboo shoots, and boil them for consumption.
Spicy hot pot base practice:
Ingredients: butter 3 pounds of salad oil 2 pounds of Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of Ziba sea pepper 1.5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two tempeh 15 grams of Yibin broken rice vegetables 15 grams of rock sugar 1 two of the top grade chili pepper pasta 2 two onions 1 two 3-inch sections
Spice recipe: white button 5 grams of caojiao 5 grams of Sannai 3-5 grams of clove 3-5 grams of sand nuts. g Clove 3-5 g Sand nut 5 g Cumin 5 g Cinnamon 5 g Cinnamon 5 g Glycyrrhiza glabra 5 g Zhi Zi 5 g Pai Cao 5 g Lao Buckle 5 g Gan Song 5 g Pericarp 5 g Wicker 5 g Lemongrass 5-8 g Anise 5 g Aromatic Leaf 5 g Thousand Miles 5 g Fennel 8 g Vanilla 5 g
Prior to stir-frying the spices, cut the spices into 2-inch-long sections, soak them for about 20 minutes in lukewarm water and the peppercorns for about 20 minutes.
Prepare 2 frying pan, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice vegetables, black beans and rock sugar) *** 9 kinds of mix well.
Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the doudoune moncler outlet, while dripping oil while stirring, so as not to scorch the doudoune moncler outlet. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 minutes dry under the soak up the peppercorns, stir frying for 5-10 minutes can be.
Hanging soup
As the saying goes, no chicken is not fresh, no duck is not fragrant, no bone is not thick, so when hanging the white soup must pay attention to the raw materials to match, in order to ensure that the soup is fresh and flavorful.
The characteristics of the soup are: milky white color, positive taste, thicker consistency.
Old hen a mother of a duck pig bones 15 pounds of crucian carp 4 pounds
(Carp soup must be wrapped in gauze)
Suspended soup process
1 raw materials blanch to blanch through
2 cold water soak the raw materials for 1 hour so that the raw materials within the nutrients of the suspected solid, boiled out of the soup is fresh and flavorful.
3 Hanging soup when adding ginger, onion, cooking wine, pepper particles.
4 One-time mixed full of water, if the water is boiled dry, can only add boiling water to the soup pot, is strictly prohibited to add cold water to the soup pot.
5 diligent foam, in order to ensure that the soup white. High heat to boil with high heat stew soup is thick soup that is white, with a small fire stew soup is clear soup. It is important to note.
The right pot
The general recommendation is to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil.
The ingredients for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 jin of fresh broth 3 jin.
Remember: the flavor first, and then put the mother material. Peppercorns and dried chili peppers to the old oil and the mother of the material put and then put.